Let’s turn our attention to food! Come play in the kitchen and hone your cooking skills.

Next month we’ll begin exploring the magic of yeasts and bacteria that allow us to make delicious and healthy foods. On February 19, we’ll be in our historic summer kitchen baking flat breads.

Flat breads are an easy and fun way to have bread available for a meal or snack. Whether you make dough and keep it refrigerated to use as needed during the week or you make a bread in an afternoon. Flat breads include naan, pita, focaccia, and ciabatta. Warm fresh bread smells and tastes so good on a cold winter evening with soup or chili. Come and learn how to make these delicious breads. You will take home bread samples, your own dough, and a pan for baking. Gather some friends and come for an evening of bread making and tasting. We will have the Squirrel Tail oven fired up to provide warmth and atmosphere! Bread Baking – Flat Breads

On March 19, we’ll be sharing our favorite techniques and recipes for Baking Quick Breads. Quick breads are made without yeast and are very versatile. They are good for baking on a winter’s day to make your home smell warm and cozy, to offer a different bread to go with a winter’s meal and great to use up ingredients you might have in the pantry. Quick breads can be sweet or savory, made with fruit, nuts, and/or vegetables.

Lacto-fermentation is the ancient art of preserving vegetables using salt. The use of salt in an anaerobic environment inhibits pathogenic bacterial growth and allows only the lactic acid bacteria to thrive, converting natural sugars of vegetables into zingy, tangy, sour, umami! This is an interactive workshop geared for the newbie fermenter and will begin by priming your palette with samples of some recent fermentations made by the facilitators whilst discussing the health benefits of lacto-fermented foods. Space is again going quickly, register today! Introduction to Lacto-Fermentation

The Horn Farm Center is a leader in the field of regenerative agriculture. We build community resilience by demonstrating holistic land management practices that provide food along with ecological and economic benefits.